06. Department of Science and Technology - Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (DOST

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Healthy alternative to fish sauce
Yap, Julio Jr (Panay News, Inc., 2020-05-18)
Following the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment or dipping sauce is made from fermented green mussels (Perna viridis). As an alternative to the usual fermented fish patis, it can be used to add flavor to different dishes, soup preparations, as well as a traditional “sawsawan” or dipping sauce. It was claimed that Patis Tahong has the potential of being a functional food and food ingredient.
PCAARRD’s Mussel Industry Strategic S&T Program
Yap, Julio Jr (Panay News, Inc., 2018-10-29)
The Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) has expressed its commitment to assist in increasing the competitiveness of the mussel industry. Dr. Dalisay DG. Fernandez, director of the Inland Aquatic Resources Research Division of the DOST-PCAARRD made the statement during the First Philippine Mussel Congress which was recently held in Iloilo City. Through the DOST-PCAARRD’s Mussel Industry Strategic S&T Program, Fernandez shared that “efforts towards the development of processing and production technologies are being done to enable farmers to produce quality and safe cultured and processed mussel products.”